Banana Pudding Poke Cake is a chilled, layered dessert with moist banana cake soaked in creamy banana pudding and topped with homemade whipped cream, vanilla wafers, and fresh bananas. Perfect for potlucks and parties!
Banana Pudding Poke Cake
Banana Pudding Poke Cake is a rich, creamy twist on a beloved Southern dessert. that combines the nostalgic flavor of classic banana pudding with the ease of a poke cake. It’s made with moist banana-infused yellow cake, gets soaked in creamy banana pudding, and is finished with fluffy homemade whipped cream, crushed vanilla wafers, and fresh banana slices, all layered together for a crowd-pleasing treat.
If you love banana pudding as much as I do, then this simple, creamy cool cake is for you! This easy recipe is perfect for potlucks, holidays, summer cookouts, or just when you're craving a cool, comforting dessert.
Why You'll Love This Banana Pudding Poke Cake
This cake is as simple as it is irresistible. You get all the banana pudding flavor you love—pudding, bananas, and vanilla wafers—layered into a soft and moist cake base. Each bite is creamy, light, and packed with banana flavor.
Unlike versions that rely on boxed cake alone, this recipe adds overripe bananas directly into the cake batter for real banana flavor in every bite. After baking, the cake is filled with smooth banana pudding, which seeps into the holes for an ultra-moist texture. A fluffy homemade whipped cream topping, crushed vanilla wafers, and fresh banana slices take it over the top, delivering that nostalgic banana pudding taste in a fun, crowd-pleasing cake format.
Plus, since it needs to chill before serving, it's a fantastic make-ahead dessert!
Tips for Success
- Use overripe bananas for the cake—they add natural sweetness and depth of flavor.
- Prepare the pudding right before pouring it over the cake. It thickens quickly and is harder to spread once it sets.
- To prevent browning, toss banana slices in lemon juice before adding them to the top of the cake.
- Don’t add crushed wafers or banana slices until just before serving to keep them crisp and fresh.
Banana Pudding Poke Cake Variations
- Banana Cream Pie-Inspired: Add a layer of vanilla wafer crumbs between the pudding and whipped cream for added crunch.
- Pudding: Use chocolate pudding instead of banana for a fun flavor change, or use vanilla pudding for a more traditional banana pudding flavor.
- Nuts: Add chopped walnuts on top for a crunchy texture and nutty, warm flavor.
Storage Instructions
Store the cake covered in the refrigerator for up to 4 days. For best results, enjoy within 2 days, as the bananas on top may begin to brown.
Freezing is not recommended once the cake is fully assembled due to the bananas and pudding. If you want to prep in advance, bake and freeze just the cake layer, then assemble with pudding and toppings when ready to serve.
Serving Suggestions
Banana Pudding Poke Cake is perfect for summer barbecues, potlucks, birthday parties, or any occasion that calls for a chilled, make-ahead dessert. Serve it straight from the fridge with a spoonful of extra whipped cream or a drizzle of caramel for extra indulgence.
More Easy Cake Recipes You'll Love
- Turtle Poke Cake - A rich chocolate cake soaked in caramel and topped with whipped cream, pecans, and fudge. Gooey, nutty, and decadent—just like your favorite turtle candies.
- Chocolate Eclair Cake - Layers of graham crackers, creamy vanilla pudding, and whipped topping, finished with a chocolate ganache. No bake, super easy, and irresistibly creamy.
- Butterfinger Cake - Moist chocolate cake filled with caramel and topped with crushed Butterfinger candy and whipped cream. Crunchy, creamy, and loaded with peanut buttery goodness.
- Strawberry Icebox Cake - Fresh strawberries, whipped cream, and graham crackers layered into a chilled, no-bake dessert. Light, fruity, and perfect for summer gatherings.
- Chocolate Banana Cake - This soft, tender cake blends rich chocolate and sweet banana for a flavor combo that’s always a hit. Moist, nostalgic, and topped with a silky frosting.
Banana Pudding Poke Cake Video
Banana Pudding Poke Cake
Ingredients
For the cake
- 1 box (15.25 ounce) box yellow cake mix
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- 3 over-ripe bananas mashed
- ¾ cup water
- ¼ cup vegetable oil
- 3 large eggs
Pudding Filling
- 2 boxes (3.4 ounces each) instant banana pudding
- 4 cups cold milk
Toppings
- 2 cups heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup crushed vanilla wafers
- 2 ripe bananas sliced
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, add all cake ingredients. Whisk to combine.1 box (15.25 ounce) box yellow cake mix, ¾ teaspoon baking soda, 1 teaspoon baking powder, 3 over-ripe bananas, ¾ cup water, ¼ cup vegetable oil, 3 large eggs
- Pour batter into a greased 9×13" cake pan, and spread evenly.
- Bake at 350°F for 30-35 minutes, until a toothpick comes out clean.
- Once cooled, use a round spoon handle to poke holes all over the cake about an inch apart.
- In a bowl, whisk together instant pudding with milk, until smooth. Do this step quickly before the pudding starts to solidify.2 boxes (3.4 ounces each) instant banana pudding, 4 cups cold milk
- Pour pudding over cake, make sure to get as much into the poked holes as possible. Spread pudding that's left on top over the cake, gently guiding as much into the holes as possible.
- Cover cake and refrigerate to set, about 2 hours.
- Once the cake has completely cooled, prepare the whipped cream. In a large mixing bowl add heavy cream, powdered sugar, and vanilla. Whip on high until stiff peaks form.
- Spread evenly over cake.
- Sprinkle with crushed vanilla wafers.
- Serve with fresh banana slices on top.
Notes
- Storage: Store in the refrigerator for up to 5 days. You may bring individual servings to room temperature for about 30 minutes before eating or serving.
Nutrition
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